Strawberries and cream is the most common way to eat strawberries in Norway, but I suggest a different way: In a syrup flavoured with wild strawberries and topped with raw meringue. If you cannot find wild strawberries, make a syrup scented with bay leaf instead. —Nordic Diner
a handful of wild strawberries (or 1 bay leaf)
egg whites at room temperature
In This Recipe
Put water and sugar in a small pan. If you go for the bay leaf syrup, add the bay leaf and boil on low heat until reduced a third, about 15 minutes. Allow to cool and add the strawberries.
If you make the version with wild strawberries, let them marinate in the finished and cold syrup for 15 minutes before you add the strawberries.
In a clean bowl, whip the egg whites with an electric beater for at minute before adding the sugar, a spoon at a time until the mixture is thick and glossy. Best used within an hour or two.
Serve the berries with a doll-up of meringue and drizzle with some of the syrup.